Japanese Chicken Kare Pan | Crispy Curry Buns
(0)
70 min
Under an hour
Kifli Kukták
A Kare Pan (japán curry-s kenyér) a tokiói utcák egyik legkedveltebb street food fogása: selymes, fűszeres csirkés curry raguval töltött, panko morzsába forgatott és aranybarnára sült ropogós kelt tészta. Kívül ellenállhatatlanul ropog, belül puha és szaftos!
Preparation method
Preparing the curry filling
Cut the chicken thigh fillet into small cubes, about half a centimetre in size. Finely dice the onion, peeled carrot, and potato into tiny cubes as well, so that they soften quickly.
Melt 10 g of butter in a pan, add the onion, and sauté until translucent. Add the diced chicken thigh fillet, fry until it turns white, then stir in the carrot and potato.
Sprinkle with the curry powder, toast for 1 minute to release the aromas, then pour in about 100 ml of water and the soy sauce. Season with salt to taste, cover, and simmer over low heat for 10-12 minutes until the vegetables are completely tender and the sauce thickens into a rich, creamy ragout. Remove from the heat and allow to cool completely.
Chef's tip
The most important secret to success is to make sure the curry filling is completely cold when filling, and to seal the edges very tightly so they do not burst open in the hot oil.
If you want an even more well-rounded Japanese flavour, you can grate a little apple into the curry ragout or add a teaspoon of honey.
Can also be made in an air fryer: bake at 180 °C for 12-14 minutes, lightly spraying the surface of the buns with oil beforehand.
Ingredients
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